Ok a bit about ground meat now understand I am a food guru not a cardiologist so if you have health concerns listen to your medical professional first not me but if on the other hand you are in good health and love great food for the one reason that really matters (taste!) than listen up to this word about buying ground meat. Buy the 80-85% not 90% or above. Now the Dr. will say 95% or better but that is the quickest way from a mere cooking point of view to kill any good burger recipe it is the fat that gives it juiciness and flavor the other is merely a copout taste wise all be it healthier for you so they say. I am not sold on that but like I said I am a food person not a healthcare provider so I can say that.
Also the spatula is merely a flipping tool not some demented grease press no sense in buying the good meat if you are just going to squish every ounce of flavor out of it you will end up with dry hockey pukes not gourmet burgers which after all if you are going to eat one it should be the best tasting burger you ever had every time. See I am much more of the mind the next day follow it up with a nice salad or spaghetti squash and don’t feel guilty for eating food that taste great and is less healthy just don’t do it every night of the week is my approach. See at just over five feet I cannot lose sight of the bigger picture or I would be a beach ball but I am not willing to lose sight of the fact that food done right is one of the most pleasurable things we can do for ourselves.
The surround sound is nice but give me quality great tasting food every night of the week and for go the other stuff that is merely fleeting in its impact on our quality of life. Now share that great food with people you truly love and it is just the highlight of the day. Think back in time and how many of your favorite moments feature food in one way or another it is the great social equalizer and is something we cannot get away from so we might as well make it super good. One of the things my family does every night is sit down to the table and eat together not in front of a TV (don’t even have one) and share good food and company with each other and share the events of our day with one another.
Food brings us all closer and it is a time to spend bringing those relationships closer than farther apart. Don’t believe me I am going on 27 years with the only man I have ever been married to and considering for seven years we were told we would most likely never have kids we cherish every moment we get to spend with each other and if there is great food well that is what I do great food so it brings the circle all the way around and closes it around us. Yes my husband and I have health concerns that is a fact of life but it is not who we are. We have so much more than many with so much better health that we do not look at it and feel sorry for ourselves but rather grateful we have so much to give and so much to receive. Life has put the cold hard facts of what is truly important in front of us and reminds us every day when I get to do this and sit down for dinner every night of just how truly wealthy I am.
- 4 sesame rolls
- 1½ pounds 80 - 85% ground beef, formed into 4 burgers
- 2 large ripe tomatoes, sliced thin
- 1 cucumber, sliced thin
- 4 slices Swiss cheese
- 4 large Boston bib lettuce leaves
- Mustard (optional)
- Mayonnaise (optional)
- Granulated garlic (optional)
- Fresh cracked pepper to taste
- Preheat the grill to high.
- Divide the meat into 4 portions and form the ground beef into burger patties do not over pack them leave somewhat loose in form.
- Place the burgers on the grill and cook for four minutes each side or until your desired wellness. Do not use the spatula to squish out the excess grease this is the flavor of the meat.
- Optional sprinkle with granulated garlic if desired.
- Place a slice of the Swiss cheese on each burger in the last minute of cooking and allow it to melt somewhat.
- Remove to a clean plate and allow to rest for five minutes.
- While the burgers are cooking place the buns or rolls on the grill inside face down for just long enough to toast the inside a bit.
- Remove and place on clean plate and bring to assembly area.
- Place mayo on both sides of the bun if using.
- Place a leaf of the lettuce on the bottom bun and give an ample squeeze of ketchup and top with one of the burgers give it another squeeze of the ketchup on top of that and top with slices of cucumber followed by two tomato slices.
- Place the top bun on top and move to individual plates and serve with favorite barbeque side dishes.
- Top the tomato with fresh cracked pepper if using before closing the top.
Ok grilling season is almost upon us or have you been sneaking (I have to admit I have an inside grill so all winter long, sorry) that is how much my guys love their barbeque. So what better way to get into the barbeque mood than with a classic cheeseburger recipe? This one uses Swiss cheese but feel free to change that up for whatever you like actual I love Swiss-American I get it at my wholesale club best of both worlds. And of course a classic burger needs classic veggies to go with it and this one uses cucumber instead of pickles for a fresh bit of crunch to the mix.
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